Name: Ground Pork, Brussels Sprout & Mushroom Sauté with Poached Egg
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 0.68 kg Brussels sprouts; 1 small pkg chives; 6 eggs; 3 cloves garlic; 1.02 kg lean ground pork; 0.34 kg white mushrooms; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; salt

Ground Pork, Brussels Sprout & Mushroom Sauté with Poached EggGround Pork, Brussels Sprout & Mushroom Sauté with Poached Egg — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

0.68 kg Brussels sprouts

1 small pkg chives

6 eggs

3 cloves garlic

1.02 kg lean ground pork

0.34 kg white mushrooms

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Trim and thinly slice Brussels sprouts; place in a large bowl.

Thinly slice mushrooms and add to the bowl with the Brussels sprouts; set aside.

Peel and mince garlic.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add garlic, pork, and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

While the pork is cooking, fill a large skillet about halfway with hot water (from the tap); add vinegar, cover with a lid, and bring to a boil over medium-high heat. Once the water in the skillet is boiling, reduce heat to medium-low.

When the pork is done, reduce heat to medium. Add Brussels sprouts, mushrooms, water, and Dijon to the pot; stir to combine, cover, and cook, undisturbed, until veggies are tender, 6-8 minutes.

Meanwhile, gently crack eggs into small bowls, 2 eggs per bowl.

Adjust the heat of the skillet as necessary so that the water is simmering. Gently tip bowls into the skillet, sliding the eggs carefully into the water. Cook until whites are set but yolks are still soft, 2½-3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.

While the eggs are poaching, mince the chives.

To serve, divide pork and veggie sauté between plates or bowls. Top with a poached egg, season with salt and pepper, then sprinkle with chives. Enjoy!

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